Summer vacation is here again. Tasty snacks for hungry kids are a must. With a little planning you can stock your kitchen with foods both you and your kids will love. Here are some healthy McDougall-approved snacks.

Many of us are intimidated by the thought of transitioning to a whole-food, plant-based diet. But the truth is that we can still indulge in old favorites including cream sauces, sautéed dishes, and even ice cream by replacing health-defeating ingredients... Read more

Banishing butter and margarine from your diet does wonders for your arteries, but it also begs the question, “What will I put on my toast?” Try one of these quick, healthful toast-topping ideas, including some of our favorite suggestions from... Read more

As we wrap up 2017 (wow, how did that happen?), I’m excited to announce a new book that went on presale this week. I will never forget those months seven years ago working on the first edition, waking up at 4 am to write before my two small toddlers took over the day. Fast forward to last summer and my agent called to ask if I might be interested in updating Plant-Based Nutrition (Idiot’s Guide)and I immediately responded with an enthusiastic, YES! So much has changed in the world of plant-based diet and nutrition since the first edition in the book. And for me, the last year has been somewhat of a personal renaissance.

My journey to a plant-based diet was wrought with limited information, unintentional sabotage by friends and family, and wider social pressures.Many of you have experienced some or all of these, but today, nearly 30 years after my journey began, we now have unimaginable resources to help our plant-based journey move swiftly and effortlessly. In early 2017 we published a paper in the Journal of Geriatric Cardiology on plant-based nutrition and it afforded me the opportunity to review the literature for advances in plant-based nutrition.I added a co-author to that paper, former NASA Scientist and metabolic guru, Ray Cronise. He’s the guy behind Magician, Penn Jillette’s amazing 100-lb. weight loss and plant-based diet transformation. He’s been working at the intersection of plant-based diet and healthspan/longevity research and brings an entirely new perspective to the table.

Together we not only co-authored that paper, but I also asked him to join me on the revised edition of Plant-Based Nutrition (Idiot’s Guide).He’s gone back two centuries, to the very beginning of metabolism and nutrition and collected some of the most historically significant textbooks and articles. We have done experiments with food and metabolism and I even lost 12 lbs and achieved and maintained a weight I’ve never reached in my adult life this past year with this exciting information.

Our work overlaps perfectly and we have included that in this new edition of Plant-Based Nutrition. We have an entirely new way to organize food called the Food Triangle, which eliminates the popular, but contradictory, macronutrient-centered scheme of protein, carbs, and fat (we named it macroconfusion). There is information on the metabolic consequences of oxidative priority, which explains why we tend to gain weight eating certain foods. We use these tools to examine how a plant-based diet can promote healthspan through it’s mimicking of very successful dietary restriction without malnutrition research. We believe that a whole food, plant-based diet of vegetables, fruits, whole grains, legumes, nuts, seeds, herbs, and spices is the most enjoyable and easiest step you can take to not just live longer, but to LIVE longer.

Of course you’ll also find updated material from the first edition that covers nutrition information across the lifespan from pregnancy to athletes to seniors. We have new recipes from plant-based celebrity chefs such as Matthew Kenney, Dreena Burton, Jazzy Vegetarian, Kathy Patalsky, Robin Robertson, Fran Costigan, Jason Wyrick, and Matt Frazier. It’s a great getting started guide for plant-curious friends and family and its lessons are all centered on the solid scientific evidence we lay out in our journal article. Presales will continue through the official publication date of January 9th, 2018.

Thank you for your continued support. I am so excited about the upcoming year and the explosion of plant-based nutrition information.

As we wrap up 2017 (wow, how did that happen?), I’m excited to announce a new book that went on presale this week. I will never forget those months seven years ago working on the first edition, waking up at 4 am to write before my two small toddlers took over the day. Fast forward to last summer and my agent called to ask if I might be interested in updating Plant-Based Nutrition (Idiot’s Guide)and I immediately responded with an enthusiastic, YES! So much has changed in the world of plant-based diet and nutrition since the first edition in the book. And for me, the last year has been somewhat of a personal renaissance.

My journey to a plant-based diet was wrought with limited information, unintentional sabotage by friends and family, and wider social pressures.Many of you have experienced some or all of these, but today, nearly 30 years after my journey began, we now have unimaginable resources to help our plant-based journey move swiftly and effortlessly. In early 2017 we published a paper in the Journal of Geriatric Cardiology on plant-based nutrition and it afforded me the opportunity to review the literature for advances in plant-based nutrition.I added a co-author to that paper, former NASA Scientist and metabolic guru, Ray Cronise. He’s the guy behind Magician, Penn Jillette’s amazing 100-lb. weight loss and plant-based diet transformation. He’s been working at the intersection of plant-based diet and healthspan/longevity research and brings an entirely new perspective to the table.

Together we not only co-authored that paper, but I also asked him to join me on the revised edition of Plant-Based Nutrition (Idiot’s Guide).He’s gone back two centuries, to the very beginning of metabolism and nutrition and collected some of the most historically significant textbooks and articles. We have done experiments with food and metabolism and I even lost 12 lbs and achieved and maintained a weight I’ve never reached in my adult life this past year with this exciting information.

Our work overlaps perfectly and we have included that in this new edition of Plant-Based Nutrition. We have an entirely new way to organize food called the Food Triangle, which eliminates the popular, but contradictory, macronutrient-centered scheme of protein, carbs, and fat (we named it macroconfusion). There is information on the metabolic consequences of oxidative priority, which explains why we tend to gain weight eating certain foods. We use these tools to examine how a plant-based diet can promote healthspan through it’s mimicking of very successful dietary restriction without malnutrition research. We believe that a whole food, plant-based diet of vegetables, fruits, whole grains, legumes, nuts, seeds, herbs, and spices is the most enjoyable and easiest step you can take to not just live longer, but to LIVE longer.

Of course you’ll also find updated material from the first edition that covers nutrition information across the lifespan from pregnancy to athletes to seniors. We have new recipes from plant-based celebrity chefs such as Matthew Kenney, Dreena Burton, Jazzy Vegetarian, Kathy Patalsky, Robin Robertson, Fran Costigan, Jason Wyrick, and Matt Frazier. It’s a great getting started guide for plant-curious friends and family and its lessons are all centered on the solid scientific evidence we lay out in our journal article. Presales will continue through the official publication date of January 9th, 2018.

Thank you for your continued support. I am so excited about the upcoming year and the explosion of plant-based nutrition information.

A simple, traditional dish, this combination satisfies as a perfect appetizer. Hearty in texture, but zesty and light in flavor, you can throw this together in minutes and enjoy as a light snack in the afternoon or before dinner.

1. Layer the tomato slices on a large plate. Evenly place the basil leaves over the tomatoes, followed by the tofu slices. Drizzle the vinegar over all.
2. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Note: You can use your favorite regular balsamic vinegar as is, or try reducing it. Using at least triple the amount of vinegar called for in the recipe in a saucepan (you can store the leftovers in the refrigerator for up to a week), bring the vinegar to a boil over medium heat, and then reduce the heat to low and simmer until at desired thickness, at least 20 to 30 minutes.

Hummus of the Earth

Hummus should be a food group with its infinite combinations of ways to enjoy. With the addition of cannellini beans and spices, this essential version is earthy, warm, and classic. Use it in sandwiches, as a dip, or in salad.

These recipes received hundreds of thousands of visitors and rave reviews in 2016. If you’re looking for plant-based recipes to save or bookmark, here are our reader favorites for 2016. Although there are endless ways to transform simple ingredients into... Read more

One of the most frequently asked questions I hear are about how to cook for one person. Whether it’s from someone at the gym, from a friend, or from a Facebook connection, the popular opinion is that turning on the... Read more

You can have your cheese and eat it, too!

There are a plethora of paramount health reasons to ditch dairy – particularly in the form of cheese – from the high saturated fat, sodium, cholesterol, and hormone content to the opiate-like casomorphins that encourage its addictiveness. Just the mere fact that approximately 75 percent of the global population is lactose intolerant is enough to reason that we have no business consuming the milk of another species! Fortunately, there has never been an easier time to chuck cheese because there are infinite plant-based alternatives available both commercially and in the DIY format (a la delicious recipes).

To reduce calorie density and maximize nutrient density, I recommend minimizing or avoiding the use of oils. Thus, if you love cheese the way many people do, it is ideal to make your own without using oils.

Here is a collection of 20 whole food, plant-based cheese recipes that are easy to make, oil-free, and absolutely divine…

Delicious Nutritious Recipe Roundup

If you haven’t heard about Lighter yet, here is your chance to get an exclusive taste of their deliciousness! A powerful tool designed to help the world eat better, Lighter offers insanely useful grocery lists and flexible weekly menus based on the recommendations of plant-based leaders. To follow my eating recommendations – customized for you – visit my Lighter profile.

This recipe roundup features favorites of experts in the plant-based world, from physicians and dietitians to athletes and food bloggers, and offers a super sampling of what Lighter is all about.